Vanilla Bean Shortbread

Well today sucked to say the least. Mark woke up puking at 8am and hasn't stopped all day, poor guy. I totally woke up in the Christmas spirit too; ready to put up the tree, lights, bake gingerbread. But nope, instead I sat around with sicky ALL day, listened to him complain, acted as his servant, and watched a plethora of decent movies. I'm such a great girlfriend.

Around 7 p.m. I couldn't even take sitting around any more...I had to do something. So I decided to do my most favorite thing ever: BAKE! Seriously, If baked goods weren't so packed with fat and calories I'd be baking all day, everyday. Mean it. So I picked up a bottle of wine and some vanilla and made these babies I've been eying in my "Cooking Light: Quick Baking" magazine. I was supposed to make these with vanilla bean, however I could not bring myself to buy ONE vanilla bean for $13. So I replaced the bean with extract. It's definitely not the same as using the bean but still pretty yummy. If I had the money I would totally use it and would suggest you splurge for the beans...the flavor is so much better.

As for my wine...$4.99 Turning Leaf Pinot Grigio. Nothing special because I was too broke for a really good wine. It's not bad though, kind of sweeter than most pinot grigio's I've drank. Much better than the other cheap wines I've had recently!

Vanilla Bean Shortbread (Vanilla Shortbread?)

Ingredients:

• Cooking spray
• 2 cups of all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon of salt
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1/2 cup sugar
• 1 vanilla bean, split lengthwise (or 2 1/2 teaspoons of vanilla extract)

Directions:

1. Preheat oven to 350 degrees.
2. Line bottom and sides of a 13x9 metal baking pan with foil; coat foil with cooking spray and set aside.
   
   
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a bowl; stir with a whisk.
   
   
4. Place softened butter in a medium bowl, and beat with a mixer at medium speed 2 minutes or until light and fluffy. Add canola oil, and beat with a mixer at medium speed 3 minutes or until well blended.
   
   Gradually add sugar, beating well. Scrap seeds from vanilla bean, and add seeds (or extract) to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough, and press to an even thickness.
   
   Discard plastic wrap. Bake for 30 minutes or until edges are lightly browned. Cool shortbread in pan 5 minutes on a wire rack; cut into 32 pieces (mine were more like 20). Carefully lift foil from pan and cool squares completely on a wire rack.

They were pretty good...even Mark scarfed one down after not eating all day! Monday I'm going to be making pasta so look forward to that. I'm going to try and cook more at home while I'm still unemployed so hopefully the posts will keep coming :) Now to watch Fargo and listen to more complaining...